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Roasted Zucchini Soup
-
2
large zucchini
cut lengthwise into 1/2 cm strips
-
1/2
cup
fresh basil leaves
-
1/4
cup
olive oil
-
Juice of 1 lemon
-
pinch
of Sea Salt
-
1/4
tsp
chili flakes
-
1/2
tsp
black pepper
-
1
cup
water
-
Preheat oven to 375.
-
On cookie sheet brush zucchini strips with olive oil. Bake for 30 mins, flipping over once.
-
Place roasted zucchini in food processor or blender and add olive oil, basil, sea salt, black pepper, chill flakes to taste with water and puree until smooth.
-
If you like a thinner soup, add more water.
-
Makes about 3-4 portions
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